Layer sponge cake, fruit and lemon basil cream in parfait glasses. Top each glass with more lemon basil cream and garnish with basil leaf.

For the lemon basil whipped cream:

Using your fingers, rub the basil into the sugar until the basil is finely ground. In a medium bowl, combine cream, basil sugar, lemon zest and juice. Using a handheld mixer or immersion blender, whip the cream until soft peaks form. Adjust sugar, if necessary.

For the crispy basil leaves:

Rub basil leaves with oil on both side and place on a microwave safe plate. Microwave the leaves in 30 second intervals until the leaves are crisp and translucent, about 2 1/2 minutes.